Probably because of the whole Alfredo pasta debate, a lot of people think Italians never cook with heavy cream. But that’s not exactly true. While it’s not poured into every sauce the way some Italian-American dishes might suggest, cream definitely has a place in Italian cooking, and when it’s used, it’s used with intention and gusto. This creamy corzetti pasta with parmigiano and arugula is one of those dishes that proves the point. It’s rich but balanced, with just enough cream to coat the pasta without drowning it. The arugula adds a peppery freshness, and the Parmigiano brings all the savory depth you could ask for. Simple, elegant, and yes — actually Italian.
Creamy Corzetti Pasta with Parmigiano and Arugula
- 100ml heavy cream
- 2 big handfuls of fresh arugula
- 50g freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add the corzetti you have already prepared, and cook until al dente. About 1 minute before the pasta is done, add the arugula directly to the boiling water. It will wilt quickly and take on a lovely, mellow flavor. Before draining, reserve about ½ cup of the pasta water, then drain the pasta and arugula together.
While the pasta cooks, pour the heavy cream (we call it “panna fresca”) in a pot and let simmer gently for 2–3 minutes, until slightly thickened.
Add the drained pasta and arugula to the skillet with the cream sauce. Toss gently to coat everything evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Stir in most of the grated Parmigiano, saving a bit for serving. Season with salt and black pepper, and serve immediately.